| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains | Salads, Fruits | 4 | Servings | |
INGREDIENTS
| -JUDI M. PHELPS | ||
| 2 | md | Eating apples; cored and chopped |
| 2 | md | Carrots; peeled, thinly sliced |
| 1 | md | Green pepper; seeded and chopped |
| 6 | oz | Fresh pineapple pieces or |
| Canned pineapple pieces | ||
| 6 | oz | Plain yogurt |
| 3 | tb | Orange juice |
| 1 | tb | Lemon juice |
| pn | ;salt | |
| Cinnamon; to garnish |
INSTRUCTIONS
Combine the apples, carrots, peppers, and pineapple and mix well. Stir together the yogurt, orange, and lemon juices, and salt. Toss the salad in this dressing, chill, and serve with cinnamon dusted over the top. Serves 4 or 5. Shared and MM by Judi M. Phelps. [email protected] or [email protected] From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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